Dal makhani

Ingredients

• 300 g lentils
• 1 tbsp Coconut oil
• 1 onion (diced)
• 2 minced garlic cloves
• 1 tsp chopped ginger root
• 2 small carrots (sliced)
• 2 tbsp Curry Powder
• 1 tsp turmeric powder
• 500 ml vegetable broth
• 400 ml passata tomato sauce
• 1 can coconut milk
• 0.5 small Hokkaido pumpkin (cut into ~1 cm cubes)
• 2 handful kale leaves (roughly chopped)
• Salt
• Pepper
• 0.5 tbsp lime juice

Instructions

1. 1.

   Soak lentils in water overnight, then drain and rinse.

2. 2.

   Heat coconut oil in a large pot. Sauté onions, garlic, ginger, and carrots until translucent. Add spices and lentils, stir briefly to toast.

3. 3.

   Add vegetable broth, tomato sauce, coconut milk, and pumpkin cubes; simmer for 15 minutes over medium heat.

4. 4.

   Just before finishing, add kale leaves and cook for about 5 more minutes. Season dal makhani with salt, pepper, and lime juice.